Sweet Potato and Green Chili Quesadillas with Arugula

A perfect balance of flavors, this fresh dish combines sweet and spicy vegetables with crisp, cool arugula leaves. It’s a great way to use up any leftover sweet potato. Serve with a crisp white wine or Mexican beer.

Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

Place the sweet potatoes on the prepared baking sheet, drizzle with 2 Tbs. of the olive oil and spread out in a single layer. Roast, stirring once, until the potatoes are caramelized and very tender, about 25 minutes. Let cool, transfer to a bowl and, using a potato masher or a fork, mash slightly.

Place 4 tortillas on a work surface. Cover each tortilla with one-fourth of the sweet potatoes, cheese, green chilies and cilantro. Cover with the remaining 4 tortillas.

In a large fry pan over medium heat, warm 1/2 tsp. of the olive oil. Fry each quesadilla, turning once and adding 1/2 tsp. more olive oil for each, until the cheese is melted and the tortillas are golden brown, about 3 minutes. Transfer the quesadillas to a cutting board and cut into quarters.

Put the arugula in a bowl and drizzle with the remaining 2 Tbs. olive oil and the lemon juice. Season with salt and pepper and toss to combine. Serve the quesadillas topped with the arugula. Serves 4.

Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.